Tunisian Vegetable Tagine

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Fragrant vegetable stews are common around the Mediterranean. This streamlined version is flavored with a North African spice blend and simplified with the use of precut, frozen bell peppers and onions.

photographer:
Ken Burris

Time:
25 minutes
(15 minutes prep)

Ingredients

1 teaspoon extra-virgin olive oil

1 1/2 cups frozen bell pepper and onion mix

1/2 teaspoon coriander seeds

1/4 teaspoon caraway seeds

Pinch of salt

1/8 teaspoon paprika , plus more for sprinkling

1/8 teaspoon cayenne pepper

2 cloves garlic , minced

1 14-ounce can diced tomatoes

1 8-ounce can chickpeas , rinsed

Freshly ground pepper to taste

2 large eggs

Directions

Heat oil in a large nonstick skillet over medium-high heat. Add pepper and onion mix; cook, stirring occasionally, until most of the liquid has evaporated, 3 to 5 minutes.

Meanwhile, coarsely grind coriander seeds, caraway seeds and salt in a spice grinder, dry blender or mortar and pestle. Transfer to a small bowl and stir in paprika and cayenne.

Add garlic and the spice mixture to the skillet; cook, stirring, for 30 seconds. Add tomatoes and chickpeas; bring to a simmer. Reduce heat to medium and cook at a lively simmer until slightly thickened, 8 to 12 minutes. Season with pepper.

Break eggs into separate halves of the pan, taking care not to break the yolks. Reduce heat to medium-low, cover and cook until the eggs are set, 5 to 7 minutes. Sprinkle the eggs with paprika.

Nutritional Facts

Servings

2

Serving Size

2 cups stew plus 1 egg

Calories

254

Carbohydrates

33 g

Fat

8 g

Saturated Fat

2 g

Protein

13 g

Cholesterol

212 mg

Dietary Fiber

8 g

Potassium

672 mg

Sodium

621 mg

Yield

2 servings

2 cups stew plus 1 egg each

Exchanges

1 starch

2 1/2 vegetable

1 medium-fat meat

Vitamin A

58% daily value

Vitamin C

53% dv

Selenium

27% dv

Folate

19% dv

Iron

17% dv

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